Pumpkin Caramel Cheesecake Cupcakes –
Inspiration from @LucyBake on Instagram, Recipe from @ SallysBakingAddiction on Pinterest!
Pumpkin Cupcakes: (Recipe slightly modified and scaled for 24 cupcakes)
3 ½ c all-purpose flour
2 teaspoon baking powder
2 teaspoon baking soda
1 teaspoon salt
3 t ground cinnamon
1 1/3 c packed dark brown sugar
4 large eggs
2 c pumpkin puree
1 c vegetable oil (you could substitute butter if desired)
2/3 c milk
1 teaspoon vanilla extract
Preheat oven to 350°F (177°C). Line 2 cupcake tins (24 total) with cupcake liners or spray with baking spray. Set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until combined. Set aside. In a medium bowl or stand mixer, whisk the brown sugar and eggs together until combined. Whisk in the pumpkin, oil, milk, and vanilla until combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix the batter.
Spoon the batter into the prepared cupcake tins, filling about ½- 2/3 full. Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before filling or frosting.
Meanwhile – if you’re feeling adventurous – make some caramel sauce! Caramel sauce can be purchased at any grocery store, but you can also make your own - AverieCooks.com is the home of my favorite of all the recipes I've tried so far! No caramel recipe is fool-proof, but this one gave me the least trouble with burning and crystalizing.
AverieCooks 'The Best and Easiest Homemade Caramel Sauce'
2 cup granulated sugar
1/2 cup water
2 teaspoon light-colored corn syrup (can be omitted but helps reduce crystallization)
1 cup whipping or heavy cream
2 tablespoon vanilla extract, optional (or substitute with bourbon, rum, Grand Marnier, or a favorite liqueur)
1-2 teaspoon salt, optional and to taste (for a true ‘salted caramel’ sauce, I use 2 teaspoons)
- Tie up your hair, put your phone down, get small children out of the kitchen. Have all the ingredients in place including hot mitts and a glass jar or heat-safe container nearby. You’re working with boiling sugar and your full attention on the recipe is necessary.
- In a medium to large saucepan (use a pan much larger than you think you’ll need because the sauce will bubble very vigorously at the end), add the sugar, water, corn syrup and bring to a boil over high heat, whisking until sugar has dissolved.
- Allow the mixture to boil for 5 to 12 minutes, or as necessary, for it to turn caramel-colored, at which point it will likely be smoking slightly. The final stage where the mixture turns from pale amber to that perfect shade of caramel can go quickly, in less than 30 seconds, so keep a watchful eye and don’t let it burn. Super stinky and you’ll have to start over. Throughout the boiling time, you can swirl the pan gently every minute or two if necessary, but the less the sugary mixture gets on the sides of the pan, the better in preventing crystallization in the final sauce.
- As soon as the sauce has turned caramel-colored, reduce the heat to low.
- Very carefully and slowly, add the cream. Stand back because mixture will bubble up considerably. Optionally, and very carefully, add the vanilla and salt, to taste. Stand back because mixture will bubble up again.
- Whisk until sauce is smooth and combined, and let it boil another 1 minute, which helps thicken it up. - Transfer sauce to glass jar or heat-safe container (easiest to pour into a 2-cup measuring cup and then easily pour into glass jar). Allow sauce to cool uncovered to room temperature; sauce thickens considerably as it cools. Sauce will keep airtight at room temp for at least 1 month.
Caramel Cheesecake Filling:
4 oz (1/2 package) cream cheese, softened
4 oz (1/2 cup) caramel sauce
Stir cream cheese and caramel sauce together until combined – I started with a spatula and ended with a whisk to get the cream cheese lumps out. This would probably be *much* more easily done with a hand or stand mixer - if I’d thought of that a little sooner!
Cream Cheese Buttercream Frosting:
8 oz (one package) cream cheese, softened
16 Tablespoons (two sticks) butter, softened
6-7 c powdered sugar
2-4 Tablespoons milk
1 T clear vanilla extract
1/4 t. salt
To make the frosting, beat together softened cream cheese and butter; slowly add in powdered sugar alternating with milk until frosting reaches desired taste, color, and consistency.
Once the cupcakes have cooled, you're ready to core them. There are a few ways you can do this....you can buy a cupcake corer, you can try using the non-business-end of a large piping tip, or....you can do what I do and cut a cone-shaped core out with a plastic knife. Up to you! I haven't the foggiest idea why cupcake crumbs don't stick to plastic knives like they do regular knives, but the plastic knife's been working too well for me to feel the need to invest in any fancy corers! Pipe your ganache into your cored cupcakes - it doesn't have to look pretty, so I often use a zip-lock bag for this part.
Pipe frosting in large swirls onto your cupcakes (or however you feel like icing them). Decorate the top of each frosting swirl with a caramel square and add sprinkles if you’d like. I’m a huge proponent of adding sprinkles to everything at every opportunity, but that’s just me.
Done and done! Enjoy!
Make this recipe? Let me know how it went - or find me on Instagram and tag @IntensiveCakeUnit in your photo!